I have a very tasty recipe for you today!! I recently had the pleasure of being invited to participate in a recipe challenge issued by McCormick Spices called Go4Gourmet. They gave me 4 surprise ingredients (Brussels Sprouts, Chorizo, Paprika and Chicken Stock) and I came up with my take on them.

I was really influenced by Thanksgiving being right around the corner, and wanted to come up with a great side dish that you could serve up not only at Turkey dinner, but any night of the week.

This dish was not only incredibly vibrant in flavor, color and texture but so fast and easy to make too! And that is always my objective when I am looking for a great standout side dish. I served this dish the other night with roasted salmon, but I truly would have been happy to just pull up a fork to the skillet I cooked them in.

And, admittedly I was shocked when Pia walked in from school and made a bee-line for the stove saying “what is that amaaaaahzing smell!?” (uh, chorizo, obviously!) She wound up eating an enormous portion, maybe even more than me. So, considering she is 6 that is saying something…

Ok. I hope you enjoy this recipe- certainly think about bookmarking it for your Thanksgiving lineup, it will be a winner!

To make this dish, this is what you do:

Assemble all of your ingredients:

Heat a large heavy pan over medium-high heat and add the 2 teaspoons of olive oil and the chorizo. Cook over medium-high heat stirring often until the chorizo is crispy, about 5 minutes.

Add the shallots and cook for another 2-3 minutes. Add the paprika and stir to coat everything, cooking an additional 2 minutes.

Add the Brussels sprouts and cook for two minutes, stirring everything together.

Add the chicken stock and stir well. Continue to stir and cook the Brussels sprouts another 5 minutes until the pan has cooked off the chicken stock and the Brussels sprouts are tender. Squeeze the lemons juice onto the sprouts and transfer them to a platter to serve. Sprinkle the dish with the pistachios and serve immediately.

*This dish was sponsored by McCormick and their delicious spices, but all thoughts and opinions are my own, as is the recipe!

Recipe: Shredded Brussels Sprouts with Chorizo and Paprika

Ingredients

2 teaspoons olive oil

1 cup chorizo sausage, small diced

1 large shallot, thinly sliced

2 teaspoons paprika

10 ounces Brussels sprouts, finely shredded

1 cup chicken stock

1 lemon

1/3 cup roasted pistachios, chopped

Kosher salt to taste

Instructions

Heat a large heavy pan over medium-high heat and add the 2 teaspoons of olive oil and the chorizo. Cook over medium-high heat stirring often until the chorizo is crispy, about 5 minutes.

Add the shallots and cook for another 2-3 minutes. Add the paprika and stir to coat everything, cooking an additional 2 minutes.

Add the Brussels sprouts and cook for two minutes, stirring everything together.

Add the chicken stock and stir well. Continue to stir and cook the Brussels sprouts another 5 minutes until the pan has cooked off the chicken stock and the Brussels sprouts are tender.

Squeeze the lemons juice onto the sprouts and transfer them to a platter to serve. Sprinkle the dish with the pistachios and serve immediately.

Sign up to get recipes from me in your inbox

I have a very tasty recipe for you today!! I recently had the pleasure of being invited to participate in a recipe challenge issued by McCormick Spices called Go4Gourmet. They gave me 4 surprise ingredients (Brussels Sprouts, Chorizo, Paprika and Chicken Stock) and I came up with my take on them.

I was really influenced by Thanksgiving being right around the corner, and wanted to come up with a great side dish that you could serve up not only at Turkey dinner, but any night of the week.

This dish was not only incredibly vibrant in flavor, color and texture but so fast and easy to make too! And that is always my objective when I am looking for a great standout side dish. I served this dish the other night with roasted salmon, but I truly would have been happy to just pull up a fork to the skillet I cooked them in.

And, admittedly I was shocked when Pia walked in from school and made a bee-line for the stove saying “what is that amaaaaahzing smell!?” (uh, chorizo, obviously!) She wound up eating an enormous portion, maybe even more than me. So, considering she is 6 that is saying something…

Ok. I hope you enjoy this recipe- certainly think about bookmarking it for your Thanksgiving lineup, it will be a winner!

To make this dish, this is what you do:

Assemble all of your ingredients:

Heat a large heavy pan over medium-high heat and add the 2 teaspoons of olive oil and the chorizo. Cook over medium-high heat stirring often until the chorizo is crispy, about 5 minutes.

Add the shallots and cook for another 2-3 minutes. Add the paprika and stir to coat everything, cooking an additional 2 minutes.

Add the Brussels sprouts and cook for two minutes, stirring everything together.

Add the chicken stock and stir well. Continue to stir and cook the Brussels sprouts another 5 minutes until the pan has cooked off the chicken stock and the Brussels sprouts are tender. Squeeze the lemons juice onto the sprouts and transfer them to a platter to serve. Sprinkle the dish with the pistachios and serve immediately.

*This dish was sponsored by McCormick and their delicious spices, but all thoughts and opinions are my own, as is the recipe!

Recipe: Shredded Brussels Sprouts with Chorizo and Paprika

Ingredients

2 teaspoons olive oil

1 cup chorizo sausage, small diced

1 large shallot, thinly sliced

2 teaspoons paprika

10 ounces Brussels sprouts, finely shredded

1 cup chicken stock

1 lemon

1/3 cup roasted pistachios, chopped

Kosher salt to taste

Instructions

Heat a large heavy pan over medium-high heat and add the 2 teaspoons of olive oil and the chorizo. Cook over medium-high heat stirring often until the chorizo is crispy, about 5 minutes.

Add the shallots and cook for another 2-3 minutes. Add the paprika and stir to coat everything, cooking an additional 2 minutes.

Add the Brussels sprouts and cook for two minutes, stirring everything together.

Add the chicken stock and stir well. Continue to stir and cook the Brussels sprouts another 5 minutes until the pan has cooked off the chicken stock and the Brussels sprouts are tender.

Squeeze the lemons juice onto the sprouts and transfer them to a platter to serve. Sprinkle the dish with the pistachios and serve immediately.